Coquilles Saint Jacques Al'ail Recipe
Coquilles Saint Jacques Al'ail is a french fried scallops recipe. Spiced with garlic and herbed with basil and parsley, the Coquilles Saint Jacques Al'ail has a lovely aroma that is simply captivating. Served in scallop shells or warmed platters, this is always a huge success.
Ingredients
| Scallops, cut into 1cm/1/2in pieces | ||
| Lemon juice | 1 Tablespoon | |
| Salt and white pepper to taste | ||
| Seasoned flour 50g/2 oz | ||
| Vegetable oil 75ml/3 floz | ||
| Shallots | 3 , finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Dried basil | 1/4 Teaspoon | |
| Butter 25g/1 oz | ||
| Parsley | 1 Tablespoon, chopped | |
Directions
Dry the scallops on kitchen towels and place them on a piece of greaseproof or waxed paper.
Sprinkle over the lemon juice, salt and pepper.
Set aside for 5 minutes.
Dip the scallops in the flour, shaking off any excess.
Heat the oil in a large frying pan.
Add the scallops and fry for 5 minutes, turning occasionally, or until they are lightly browned.
Stir in the shallots, garlic and basil and cook for a further 2 minutes.
Remove from the heat and stir in the butter and parsley.
Transfer to a warmed serving dish or individual scallop shells and serve at once.
Sprinkle over the lemon juice, salt and pepper.
Set aside for 5 minutes.
Dip the scallops in the flour, shaking off any excess.
Heat the oil in a large frying pan.
Add the scallops and fry for 5 minutes, turning occasionally, or until they are lightly browned.
Stir in the shallots, garlic and basil and cook for a further 2 minutes.
Remove from the heat and stir in the butter and parsley.
Transfer to a warmed serving dish or individual scallop shells and serve at once.
Chef
